Bob Veal And the Public
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In the case of the market veal and beef, the samples of the loin and round probably did not come from the same animal as in the case of the bob veal. There was, therefore, greater fluctuation in the freezing point of the two tissues. This was more noticeable in the beef than in the market veal, but in each series there was dis- tinctly a greater number of " round " samples with a lower freez- ing point than loin.
The fact that six of the twenty samples from the loin of the beef gave freezing po...ints similar to that of bob veal was somewhat unexpected. It may be explained, possibly, on the ground that in this tissue there is a larger proportion of water to the solids than there is, for example, in the round. The loin is one of the tender- est, juiciest and most sought-after portions of the carcass, and because the muscular tissue here is not subjected to as severe work as that of the round a larger proportion of water may be present and the tissue does not develop the toughness 'that other regions do which undergo more active exercise.
What to read after Bob Veal And the Public?
You can find similar books in the "Read Also" column, or choose other free books by Fish, Pierre A. (Pierre Augustine), 1865-1931 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In the case of the market veal and beef, the samples of the loin and round probably did not come from the same animal as in the case of the bob veal. There was, therefore, greater fluctuation in the freezing point of the two tissues. This was more noticeable in the beef than in the market veal, but in each series there was dis- tinctly a greater number of " round " samples with a lower freez- ing point than loin.
The fact that six of the twenty samples from the loin of the beef gave freezing po...ints similar to that of bob veal was somewhat unexpected. It may be explained, possibly, on the ground that in this tissue there is a larger proportion of water to the solids than there is, for example, in the round. The loin is one of the tender- est, juiciest and most sought-after portions of the carcass, and because the muscular tissue here is not subjected to as severe work as that of the round a larger proportion of water may be present and the tissue does not develop the toughness 'that other regions do which undergo more active exercise.
What to read after Bob Veal And the Public?
You can find similar books in the "Read Also" column, or choose other free books by Fish, Pierre A. (Pierre Augustine), 1865-1931 to read onlineMoreLess
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